Teriyakiquinoaglutenfree Recipes

TERIYAKI QUINOA BOWLS

Steps:

• Preheat the oven 375 degrees F.
• If pressing tofu, either use a tofu press OR place the tofu on a paper towel lined plate. Add another layer of paper towel on top of the tofu. Place something heavy on top (like cookbooks or a tea kettle) and let stand for 20 - 30 minutes. Then cut into squares.
• If not pressing the tofu, cut immediately into squares.
• Add tofu to a large mixing bowl. In a small bowl whisk together the marinade ingredients. Pour over the tofu, mix and let stand for at least 10 minutes. Transfer tofu to a baking sheet.
• Bake tofu for 35 - 45 minutes until nice and crispy. Flip tofu over part way through to ensure even cooking. When done, remove from oven and prepare you bowls.
• Whisk together sauce ingredients in a small bowl, then evenly distribute the bowl ingredients into two serving dishes and top with sauce.
• Serve immediately and enjoy!

TERIYAKI QUINOA (GLUTEN FREE)

Steps:

• Rinse quinoa very well in cold water for a few minutes to remove its bitter outer layer.
• In a saucepan add quinoa, water (or broth) and garlic. Bring to boil, stir and then reduce heat to low. Cover and cook for about 12 minutes until done.
• While the quinoa cooks, mix together the ginger, tamari, agave nectar, lemon juice and sesame oil.
• Once the quinoa is done, turn off the heat and stir in the tamari mixture. Cover again and let sit for about 5 minutes.
• Stir again and sprinkle with the sesame seeds and green onions. Serve!